Fried Alligator Salad

2.8 from 67 ratings

Crisp, perfectly fried fresh alligator is a must-try. Does it taste like chicken? That's something you'll have to find out for yourself. This Fried Alligator Salad is on the menu at Poogan's Porch, a Lowcountry restaurant located in Charleston, S.C. See all salad recipes. Click here to see Best Alligator Recipes.

Servings

servings

Ingredients

2 sweet potatoes, peeled and julienned
1 quart rice-wine vinegar
2 cup water
1 cup sugar
2 tablespoon minced garlic
2 cup mayonnaise
2 cup jarred sliced jalapeños, 4 tablespoons juice reserved
4 tablespoon honey
1 tablespoon hot sauce, preferably texas pete
salt, to taste
1 quart buttermilk
4 tablespoon chopped dill
1/2 pound fresh alligator meat
vegetable oil, for frying
all-purpose flour, for breading
salt and pepper, to taste
5 cup baby arugula

Directions

Place the sweet potatoes in a long, shallow dish. Combine the rice-wine vinegar, water, sugar, and garlic in a pot. Bring to a boil, cover with a lid, and remove from the heat. While still warm, pour the mixture over the sweet potatoes. Cover, refrigerate, and allow the sweet potatoes to pickle for at least 24 hours.
Combine all of the ingredients in a bowl and refrigerate.
In a medium-sized bowl, combine the buttermilk and dill. Add the alligator, cover, and refrigerate for 24 hours.
When ready to cook, heat 1-inch oil in a pot over medium-high heat. After 5 minutes, take a pinch of flour and throw it into pan. If flour bubbles up, the oil is ready for frying.
Place the flour in a bowl or on a plate. Heavily season the flour with salt and pepper. Remove the alligator from the buttermilk. Heavily dredge the alligator in the flour. Fry until golden brown and cooked through.
Meanwhile, in a bowl combine the baby arugula, pickled sweet potatoes, and enough dressing to lightly coat. Gently but thoroughly mix and put a handful of salad mixture on each plate.
Place the fried alligator around the salad mix and serve immediately.